Wednesday, June 2, 2010

Pina Colada Pie.... A Daydream

 I have been fantasizing about two things: pina coladas and making pies.  In fact, I had a hard time falling asleep last night because I was getting all worked up about the idea of a pina colada pie.  Furthermore, I overslept by an hour this morning because my dreams had shifted to pies and they were just so beautiful.  This morning, I haven't been able to stop thinking about how I would craft such a pie.  I think the best bet is to adapt an egg custard pie and take it up a notch.  Adapted from THIS RECIPE, here's what I have in mind.


  •  zest of 1 lime
  • 1 (9 inch) unbaked pie crust, made from my secret family recipe.  (Add the zest of 1 lime to the crust mix and stir through before you add the water)
  • 3 eggs, beaten
  • 1 egg white
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 15oz can coconut milk
  • juice of 1 lime
  • 1/2 cup dark rum
  • Sliced fresh pineapple
  • 1 cup whipped cream for topping
  • 2 Tbsp toasted coconut flakes for topping


  1. Preheat oven to 400 degrees F (205 degrees C). 
  2. On a baking sheet, bake fresh pineapple slices for 15 min
  3. Meanwhile, heat coconut milk, lime juice, and rum together in a pan until just barely boiling and remove from heat source.
  4. Mix together 3 eggs, sugar, salt, and vanilla. Stir well. Blend in the heated coconut milk, lime juice, and rum.
  5. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into pie crust.
  6. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.
  7. Fan baked pineapple slices over top of pie, and top with whipped cream and toasted coconut just before serving.
 So there it is.  Of course I haven't tried it yet, but I'm getting really excited about the possibilities.  Thoughts?

1 comment:

Alexis said...

sounds frickin delicious - a california summer in the sun pie!